Hungry for Hummus

October 10, 2013

I don't know how it is that I haven't posted my hummus recipe yet, it should be a staple in every household as far as I am concerned. Hummus is delicious, adds interest to raw veggies, wraps, burgers, sandwiches; and contains protein, fiber and minerals - calcium especially. I've also put in here some options that my family and friends like, but try your own, experiment and see what you and your family like best!

Hummus is a popular spread used throughout the Middle East. It can be served with salads or raw veggies, drizzled with olive oil and served with warm pita bread, or as a sandwich spread. Chickpeas are also called garbanzo beans and can be purchased dry, then soaked and cooked, or canned and rinsed. Tahini is sesame paste (basically like peanut butter, but with sesame seeds instead of peanuts). It can be bought in bulk from a health food store, or in jars in the grocery store, usually in the Nature section, or the ethnic food aisle.

Basic Hummus

2 cloves or more garlic – as far as I'm concerned the more the better, but kids sometimes like less
1 ½ cups cooked chickpeas (cooked from dry, or canned then drained and rinsed well)
3 Tbsp tahini (sesame paste)
Juice from one whole lemon, freshly squeezed
3 Tbsp Olive oil (do not substitute any other kind of oil, it will not taste right)
¼ tsp ground cumin
1/8 tsp sea salt, or to taste
filtered water if needed to thin

Place garlic into a food processor contained fitted with a steel blade and blend until minced. Add the rest of the ingredients, cover and process until pureed, occasionally stopping and scraping down the sides. Add filtered water a little at a time if needed to thin. Store in a glass jar pr container in the refrigerator for up to 1 week. Pour olive oil over the top surface of the hummus to keep it from discolouring.

Other yummy options

Mediterranean Hummus - use garam masala instead of cumin for a whole different hummus experience

Lemony Hummus - add the zest of the lemon you juiced for a fresh citrusy zing, and maybe add a little extra lemon juice

Guacamole Hummus - To make guacamole that has more protein – substitute 1/2 cup of the chickpeas with a ripe avocado (peeled and stone removed), use lime juice rather than lemon, skip the cumin and add 2-3 tbsp fresh cilantro instead – it is delicious – serve with veggies and corn chips.